Cheese

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  • Should I Eat Cheese?

    cheese - Yahoo News Search Results
    23 Oct 2014 | 7:57 am
    Welcome to Should I Eat This?—our weekly poll of five experts who answer nutrition questions that gnaw at you. 4/5 experts say yes. Science types are a rational folk. But dangle a block of cheese in front of them and, nutrition be damned, taste comes first. “Good bread, good cheese, and good wine? The best,”…
  • Scrambled Eggs with Ham, Leeks and Cheddar Cheese

    CHEESE - Bing News
    23 Oct 2014 | 8:48 pm
    Cut the dark green part and the root end off of the leek and cut the white part in half lengthwise and then thinly crosswise....you're looking for 1/3 - 1/2 cup sliced leek total. Then rinse it in a strainer in the sink to remove any grit and then cook it ...
  • Coffee: It Does A Body Good

    Cheese Underground
    Jeanne Carpenter
    16 Oct 2014 | 6:47 am
    A cup of coffee is the great social equalizer of the world. Two people can be from completely different places in the stratosphere of life, but when you sit down and share a cup of coffee, life becomes a little simpler.I didn’t start drinking coffee until age 32. Growing up, my parents both drank coffee, black and strong, pouring the first cup before the break of dawn from an old electric percolator with a glass top, which as far as I can tell, basically boiled the shit out of it until it was done. That was 30 years ago. Back then, there were exactly two kinds of coffee in the grocery…
  • Summer Vegetable Gratin

    WordPress Tag: Cheese
    jdubs
    22 Oct 2014 | 9:00 pm
    Another Thomas Keller special from his Ad Hoc at Home cookbook!  This is a healthy, low fat gratin recipe without the heavy cream and cheese.  Layers of summer squash, eggplant, tomatoes, and onions are baked with a sprinkle of bread crumbs and Parmesan cheese to get a light golden crust. This is a good dish to assemble ahead and then bake before serving.  Keller recommends baking it the day before and then reheating as it will enhance the flavors.  He suggests pairing the vegetable gratin with some Breaded Veal Cutlets, but I preferred something lighter and went with a Whole Roasted Red…
  • About the Artisan: Crown Finish Caves

    lucy's Whey
    Amy Thompson
    17 Oct 2014 | 9:59 am
    About the Artisan: Crown Finish Caves Vermont Made, Brooklyn Aged Our mongers recently paid a visit to Crown Finish Caves, where Benton Brown and Susan Doyle have created a state of the art cheese cave 30 feet below Brooklyn! Benton has collaborated with renowned cheesemaker, Peter Dixon, otherwise known as the Cheese Whisperer, to create some seriously local – and seriously magical – cheese. The cheese originates in Vermont, where Peter Dixon and the team at Parish Hill Creamery handcraft raw cow’s milk Italian-inspired cheeses. Young wheels are brought to Crown Finish…
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    cheese - Yahoo News Search Results

  • Should I Eat Cheese?

    23 Oct 2014 | 7:57 am
    Welcome to Should I Eat This?—our weekly poll of five experts who answer nutrition questions that gnaw at you. 4/5 experts say yes. Science types are a rational folk. But dangle a block of cheese in front of them and, nutrition be damned, taste comes first. “Good bread, good cheese, and good wine? The best,”…
  • Watchdog: Sheep product passed off as goat cheese

    23 Oct 2014 | 6:40 am
    Ben Hooper BELFAST, Northern Ireland, Oct. 23 (UPI) -- A British consumer watchdog said samples of goat cheese collected from across the country were tested and some were found to mostly contain sheep's milk.
  • Investigation reveals goat's cheese made from sheep milk in British supermarkets

    22 Oct 2014 | 6:43 pm
    Fake goat's cheese is being sold in British supermarkets, according to a new investigation by consumer watchdog Think? and Belfast Professor Chris Elliot.
  • Why Your Muscles Need Cottage Cheese

    22 Oct 2014 | 2:21 pm
    This retro snack is finally making a comeback.
  • Introducing Sea Change, the ‘Uni of Cheese’

    22 Oct 2014 | 9:48 am
    "This is more about session cheeses you can eat and pair with other foods." The flavor gamut of great cheese routinely runs from musty to earthy to salty-caramel to tangy all the way to meaty, but recently famed cheesemonger Anne Saxelby was going through an assortment of new cheese at her Red Hook cave when she was struck by something more unique. As she tasted a ripening paper-wrapped piece of ...
 
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    CHEESE - Bing News

  • Scrambled Eggs with Ham, Leeks and Cheddar Cheese

    23 Oct 2014 | 8:48 pm
    Cut the dark green part and the root end off of the leek and cut the white part in half lengthwise and then thinly crosswise....you're looking for 1/3 - 1/2 cup sliced leek total. Then rinse it in a strainer in the sink to remove any grit and then cook it ...
  • Cheese fondue with pesto

    23 Oct 2014 | 8:18 pm
    When cooking with cheese, it's important to melt it over low heat. Adding an acidic ingredient, such as wine, also will help to keep the cheese from becoming stringy. For speedy preparation of this dish, purchase premade basil pesto available in most ...
  • Veggie Cream Cheese

    23 Oct 2014 | 8:10 pm
    Last week I shared a Honey Walnut Cream Cheese recipe. This week, I want to show you just how easy it is to make your very own veggie cream cheese. Your bagels and your tastebuds will thank me. This Veggie Cream Cheese is reasonably priced to make and you ...
  • Milsom Place To Host Fine Cheese Company Festival

    23 Oct 2014 | 6:21 pm
    As the Great Bath Feast comes to an end, The Fine Cheese Company is bringing together over 30 artisan cheese makers from all over the country to Milsom Place this Saturday. After something sweet at the Great Bath Bake Sale head to the all-day event which ...
  • Hilmar Cheese to host hiring fair for Turlock, Hilmar sites

    23 Oct 2014 | 12:18 pm
    Hilmar Cheese is extending the roots of its operation into Turlock, looking to grow its production personnel and provide employment opportunities for Valley workers. On Tuesday the company will be hosting a hiring fair at the War Memorial to allow those ...
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    Cheese Underground

  • Coffee: It Does A Body Good

    Jeanne Carpenter
    16 Oct 2014 | 6:47 am
    A cup of coffee is the great social equalizer of the world. Two people can be from completely different places in the stratosphere of life, but when you sit down and share a cup of coffee, life becomes a little simpler.I didn’t start drinking coffee until age 32. Growing up, my parents both drank coffee, black and strong, pouring the first cup before the break of dawn from an old electric percolator with a glass top, which as far as I can tell, basically boiled the shit out of it until it was done. That was 30 years ago. Back then, there were exactly two kinds of coffee in the grocery…
  • CheeseTopia: Bringing Artisan Cheese to the Heart of the City

    Jeanne Carpenter
    2 Oct 2014 | 5:10 am
    It's official: you can book April 12, 2015 on your calendars for the First Annual CheeseTopia, a new one-day cheese festival I'll be planning each year for the next three years. Year one will be at the Pritzlaff Building, a renovated warehouse in the Historic Third Ward of downtown Milwaukee, Year two will be in Chicago, and Year 3 in Minneapolis.After retiring the annual Wisconsin Cheese Originals Festival in 2013, I still wanted to do an event to highlight our amazing artisan cheesemakers, but I knew I wanted it to be something different.CheeseTopia aims to bring the best of Midwest artisan…
  • Bon Bree Brick Comes Back From the Brink

    Jeanne Carpenter
    28 Sep 2014 | 4:20 pm
    Several years ago, when I was a guest on Wisconsin Public Radio talking cheese with Larry Meiller, a caller asked me (on live air) if I knew anything about Bon Bree Brick. I had to admit that I didn't, and soon thereafter, the phone lines lit up with callers sharing fond memories of Bon Bree, an old family favorite once made in Mapleton, Wisconsin.Well, today, Bon Bree Brick is back, baby. The current issue of the Center for Dairy Research (CDR) Dairy Pipeline (if you don't subscribe to their free e-newsletter, sign up here), profiles several extinct cheeses brought back from the brink of…
  • 2015 American Artisan Cheese Class Schedule Announced

    Jeanne Carpenter
    25 Sep 2014 | 7:06 am
    Hey there cheese peeps! If you live in Wisconsin and you're looking for a monthly night out, tasting and learning about fine artisan cheese, I'm doing another year-long class series in 2015.We meet at the Firefly Coffeehouse, a fantastic space that serves as the living room of my town, Oregon, Wis., about 10 minutes south of Madison. Each class includes a tasting and storytelling of artisan cheeses, a glass of complimentary wine, beer or beverage and general merriment. Classes begin at 7 p.m. and are limited to 25 attendees. Each class costs $22 and seats must be reserved in advance. Classes…
  • The Results Are In: I'm an ACS Certified Cheese Professional

    Jeanne Carpenter
    3 Sep 2014 | 7:13 am
    And it's official: I am an American Cheese Society Certified Cheese Professional. Say it with me: whoooooo-hooooo!Jane Bauer from ACS emailed me yesterday, with a note that a press release will go out today. I am interested to see how many other folks from Wisconsin are on the list. Up until now, there's only been two other CCPs in the state, so I am honored to be in their company! Of the more than 250 people who sat for the test this year, 153 people passed. A total of 406 individuals throughout the United States and Canada are now official ACS CCPs.So what is an ACS CCP?  The ACS…
 
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    WordPress Tag: Cheese

  • Summer Vegetable Gratin

    jdubs
    22 Oct 2014 | 9:00 pm
    Another Thomas Keller special from his Ad Hoc at Home cookbook!  This is a healthy, low fat gratin recipe without the heavy cream and cheese.  Layers of summer squash, eggplant, tomatoes, and onions are baked with a sprinkle of bread crumbs and Parmesan cheese to get a light golden crust. This is a good dish to assemble ahead and then bake before serving.  Keller recommends baking it the day before and then reheating as it will enhance the flavors.  He suggests pairing the vegetable gratin with some Breaded Veal Cutlets, but I preferred something lighter and went with a Whole Roasted Red…
  • Bacchanal Buffet at Caesar's Palace in Las Vegas

    hillaryjacobson
    22 Oct 2014 | 8:14 pm
    I was back in Las Vegas which meant it was time for another Vegas buffet. In case you missed my last post, Wicked Spoon at the Cosmopolitan Hotel was one of the most insane meals of my life. I had no clue that buffets could be so massive and actually serve great food. So I did some research and it seemed like The Bacchanal Buffet at Caesar’s was another highly-rated, super decadent, Vegas buffet experience. They don’t take reservations, but starting at 11am you can go to a little ticket machine which you can put your name in they can tell you how long the wait is. I called…
  • Quebec Trip (PART II)

    cookiesnchem
    22 Oct 2014 | 8:02 pm
    Hi everyone! You may have already seen my first Quebec post. So let’s continue with some other fantastic meals I had in the Eastern Canadian province. Here we go! Bonjour ma famille! Ca va bien? Je vous aime <3 Delicious dinners cooked by Quebec parents. Maple salmon with broccoli and minute rice – you can the leftovers I had for lunch (link above). On the right is pan-fried lemon veal with a baked whole carrot and zucchini half, plus minute rice. Really good. The veal was interesting! It was my first time eating veal and I liked it. Sort of tasted like a pork chop. The…
  • Cheesy Bacon Broccoli Soup

    kissthecook7613
    22 Oct 2014 | 7:23 pm
    Hey all, I know it’s been a while, but wanted to post this yummy recipe perfect for a cold rainy day, like today. Enjoy!! 🍵💛 Ingredients: 5 cups broccoli crowns chopped 4 slices bacon chopped sans bacon for veg 4 cups stock (I actually used 2 cups chicken stock, 2 cups water) (Use vegetable broth for a vegetarian dish) 1 cup heavy cream 2 cups Italian cheese mix 2 cloves garlic chopped 1/3 of a red hot pepper chopped 2 tbsp salted butter 2 tbsp salt 1/2 tbsp black pepper 1/4 tsp nutmeg Equipment needed 5qt Dutch oven Emersion blender directions Fry bacon in the Dutch oven on a…
  • Corn - Cheese Balls

    archanaskorner
    22 Oct 2014 | 7:00 pm
    Now this is a starter I had tasted in a popular restaurant in Chennai called Cream Centre and I loved it. It is infact one of their signature dishes. So one fine day I was craving this yummy snack and thanks to google, I stumbled upon Veena’s Veg Nation blog. It’s a simple and easy to make recipe and the results are finger-licking good!! I modified her recipe to suit my family’s taste. Ingredients: Frozen Corn – 1 Cup Butter (Unsalted) – 2 Tbsp All Purpose Flour/Maida – 2 Tbsp Milk – 1/2 Cup Green Chilly, chopped finely – 2 or 3 (we like it…
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    lucy's Whey

  • About the Artisan: Crown Finish Caves

    Amy Thompson
    17 Oct 2014 | 9:59 am
    About the Artisan: Crown Finish Caves Vermont Made, Brooklyn Aged Our mongers recently paid a visit to Crown Finish Caves, where Benton Brown and Susan Doyle have created a state of the art cheese cave 30 feet below Brooklyn! Benton has collaborated with renowned cheesemaker, Peter Dixon, otherwise known as the Cheese Whisperer, to create some seriously local – and seriously magical – cheese. The cheese originates in Vermont, where Peter Dixon and the team at Parish Hill Creamery handcraft raw cow’s milk Italian-inspired cheeses. Young wheels are brought to Crown Finish…
  • Wine Talks at Lucy’s Whey Carnegie Hill

    Amy Thompson
    15 Oct 2014 | 7:58 am
    Introducing Wine Talks at Lucy’s Whey Carnegie Hill, starting this October! Scroll down for more information about this month’s theme and how to sign up! October Theme: Wine Clouds Picking out aromas and flavors in wine is a lot like finding shapes in clouds – and should be just as relaxing. Come explore your senses and imagination by tasting and discussing diverse wines with our Wine Bar Manager, Michael Marceline. Each small class (8-12 people) will focus on a different category of flavors. Wine Clouds I: Violets & Grapefruits & Pears, oh my! We’ll enjoy and discuss…
  • Save on American Cheese All Month Long

    Amy Thompson
    15 Oct 2014 | 7:55 am
    October is American Cheese Month, a 31 day celebration of American artisanal cheese! If you frequent our shops, you know this is where our heart lies – with the small farms and producers across the country who bring farmstead, handmade cheese to our tables. Celebrate with us by picking up your American Cheese Month Passport! Your passport entitles you to discounted American cheeses throughout the month at our store, along with these participating retailers. Passports cost $10 and all proceeds benefit the American Cheese Education Foundation. Each day we will feature a different cheese…
  • Renew Your Subscription

    Amy Thompson
    1 Oct 2014 | 11:12 am
    Thank you for renewing your subscription to our newsletter. By visiting this page, you have opted to continue to receive emails from us!
  • Anatomy of a Cheese Plate

    Amy Thompson
    1 Oct 2014 | 8:03 am
    Just in time for back-to-school, class is in session! Have you always wondered how to craft the perfect cheese plate? Perhaps you’re just looking to wow your cheese-loving friends at your next dinner party. Follow along for the formula to a well-balanced cheese plate, as well as where to pick up all your supplies. 1. Start with the lightest cheese. We love to begin with a soft goat cheese, like ash-ripened Lake’s Edge or geotrichum-rinded Coupole. Are you taking notes? Geotrichum is the technical term for that beautiful, brainy rind you find on Coupole and many other soft-ripened…
 
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